Prawn and Chorizo Pasta

This creamy prawn and chorizo pasta is the kind of comfort food that feels indulgent yet easy—made with juicy shrimp, smoky Spanish chorizo, and a rich tomato-cream sauce that clings to every bite of pasta.

5 from 1 vote

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Course: Main Course

Cuisine: Mediterranean

Keyword: chorizo, creamy pasta

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 622kcal

Author: Lola Jay

Ingredients

16 oz rigatoni or penne
7 oz Spanish chorizo
1 lb prawns or shrimp cleaned and deveined
½ teaspoon oregano for prawns
1 teaspoon extra virgin olive oil
1 small shallot diced
2 garlic cloves minced
1 teaspoon oregano for the sauce
½ teaspoon red pepper flakes ¼ teaspoon of you want less spice
2.5 tablespoon tomato paste
¾ cup heavy cream
1 cup chicken stock
1.5 - 2 cups cups reserved pasta water
1 cup freshly grated parmigiano reggiano or more depending on your taste
Salt to taste
3 tablespoon chopped basil 2 tablespoon for sauve and 1 tablespoon for garnish

US Customary - Metric

Instructions

Bring a large pot of water to a boil. Salt and then cook pasta until just 2 minutes under al dente. Reserve 1.5 cups of pasta water, then drain.
16 oz rigatoni
While the pasta is cooking, dice the shallots and slice the chorizo into coins.
7 oz Spanish chorizo, 1 small shallot diced
Chop the basil and set aside.
3 tablespoon chopped basil
In a large skillet over medium heat, add olive oil and let it heat up a bit. Cook chorizo for 2-3 minutes, flip and repeat until slightly crisp. Remove and set aside.
1 teaspoon extra virgin olive oil
Add prawns to the same pan and cook 30 seconds per side. Add in ½ teaspoon of oregano and a pinch of salt.
1 lb prawns or shrimp, ½ teaspoon oregano for prawns
Add a bit more olive oil, then sauté shallots for 2–3 minutes. Add garlic and cook 30 seconds more.
2 garlic cloves minced
Stir in tomato paste, oregano, and red pepper flakes. Cook tomato paste down for 2–3 minutes until caramelized and a deep red hue.
1 teaspoon oregano, ½ teaspoon red pepper flakes, 2.5 tablespoon tomato paste
Pour in chicken stock and heavy cream. Simmer for a few minutes uncovered to thicken.
¾ cup heavy cream, 1 cup chicken stock
Turn the heat to low and add your grated Parmigiano Reggiano making sure to blend well.
1 cup freshly grated parmigiano reggiano
Return pasta, prawns, and chorizo to the pan. Add more grated cheese if needed, top with basil and stir until creamy, using pasta water to loosen the sauce as needed. If the sauce doesn't thicken see my FAQ section.
1.5 - 2 cups cups reserved pasta water, Salt to taste
Finish with chopped basil and serve hot.

Video

Notes

How to Store & Reheat

To Store:
Let the pasta cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days. Because this dish contains seafood and dairy, it’s best enjoyed sooner rather than later for optimal flavor and texture.

To Reheat:
Gently warm in a skillet over medium-low heat, adding a splash of cream, chicken stock, or reserved pasta water to loosen the sauce and restore creaminess. Stir frequently and avoid high heat to keep the shrimp from overcooking and turning rubbery.

Microwave Option:
Place a portion in a microwave-safe bowl, cover loosely, and heat in 30-second intervals—stirring in between—until warmed through. Add a spoonful of liquid to refresh the sauce as needed.

💡 Tip: Add a little extra grated cheese or fresh basil just before serving to revive the flavor!

Nutrition

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